Home-style Braised Hairtail (Gourmet Cooking) ■Ingredients: One piece of fresh hairtail (about 750 grams), lard oil, vinegar, noodle sauce, refined salt, monosodium glutamate, pepper, aniseed, green onions, ginger slices, coriander segments, sesame oil

Appropriate amount of each.

■Preparation method: 1. Cut off the viscera and debris from the hairtail, wash it, chop off the head, tail tip and fins, cut into about 5 cm long sections, sprinkle with refined salt and vinegar and marinate for a while.

2. Clean the pot, add a little lard oil, and when it is 40 to 50% hot, add onion slices, ginger slices, peppercorns, and aniseed. Fry until fragrant. Then add the noodle sauce and stir-fry until loose. Add vinegar and pour in.

Add water to the hairtail segments, bring to a boil over high heat, skim off the foam, and simmer over low heat for about 20 minutes. When the soup thickens, add MSG to adjust the mouthfeel, sprinkle in the coriander segments, pour in sesame oil, mix well, and serve

Serve on plate.

■Features: The fish is delicious and fragrant, the meat is rotten and boneless, and it is convenient and delicious to eat.

■Efficacy: This dish has the functions of warming the stomach, replenishing deficiency, rejuvenating the skin, and blackening the hair.

"Suixiju Diet Spectrum" says hairtail: "Warms the stomach, replenishes deficiency, and rejuvenates the skin." In particular, hairtail scales contain a variety of unsaturated fatty acids, which can treat hair loss, skin inflammation and other diseases.

(When eating hairtail, do not peel or scale it, just rinse it.) Women who eat hairtail regularly can promote smooth and moist skin, long and black hair, and a more beautiful face.

3》Laomazi Hairtail Ingredients: Selected white hairtail, pickled red pepper, tomato sauce, red oil, cooking wine, ginger, etc.

Preparation: 1. Clean and cut the hairtail into sections, add onion, ginger, wine, salt, MSG and vinegar and marinate for about 15 minutes; 2. Heat 50% of the oil, cut the hairtail into pieces one by one, fry over low heat until golden brown, remove and drain;

3. Heat red oil, add tomato sauce and pickled red pepper and stir-fry until the color turns bright red. Add a little water and bring to a boil until the aroma overflows. Now braise the fried hairtail until the juice is thick and thick. Add a little sesame oil and stir-fry evenly.

Remove from the pan.

Features: Spicy and sour taste, slightly sweet, delicious color.

4》Secrets of Steamed Fish Tip 1: The weight of the fish should be controlled at about 600 grams. This size will look beautiful when placed on a fish plate, and the cooking and cooking conditions are easy to control; Tip 2: When packing the fish, you can remove the fish spine

Cut off the bones from the inside of the abdomen (saw them with the tail of a knife) to prevent the overall deformation of the fish due to shrinkage of the bones after the fish is steamed. However, if your skills are relatively new, it is okay not to cut it, in case the steaming has not started yet.

Just destroy the fish and deform it.

After cleaning the fish, spread lard evenly on both sides of the fish body (clear oil will also work), and then dip it in a little white wine (you can also try dipping it in some foreign wine, maybe to create a new taste); Tip three: add about 50 grams

Mix the meat stuffing with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put it into the belly of the fish. It can not only make the fish taste fresher, but also prop up the belly of the fish and make the steamed fish plump; Tip 4: Take large pieces of old meat.

Take the longest section of ginger and cut it into even and beautiful slender strips. Cut the middle section of green onion (the clear and white part, the same length as the ginger) and cut it into strips. (For the sake of appearance and inducing appetite) put it on the fish plate and put the fish on it.

After putting it on the plate, sprinkle some green onion and ginger shreds on the fish; Tip 5: Be sure to boil the water in the steamer before putting the fish into the pot (never steam the fish in cold water, otherwise it will damage the pot. Many steamed dishes

The secret is to steam the food in the pot after the water is boiled); Tip 6: Steam for 6-7 minutes and then turn off the heat (the heat is the top secret); Tip 7: After turning off the heat, do not open the lid of the pot, and do not take the fish out of the pot, use the inside of the pot

After the residual temperature is "steamed" for 5-8 minutes, take it out of the pan immediately, and then pour the prepared seasonings (soy sauce, vinegar, clear oil, little salt or no salt) all over the fish body (no MSG, for lightness)

, fresh and tender), add a few sprigs of coriander at will and serve.

Features: This fish is as tender as tofu, fragrant as crab meat, light and refreshing.

If there are others around when you are eating, you should aim your chopsticks quietly at the belly of the fish (the most tender and fragrant part) as quickly as possible, to strike first!

Additional points: 1. If it is steamed lotus carp or grass carp and other slightly larger fish (the weight should be controlled at about 1000 grams), the steaming time can be extended by another 2-3 minutes, but not too long.

Don’t forget the “virtual steam” trick.

2. When steaming a slightly larger fish, you can place two chopsticks under the fish body to lift the fish off the bottom of the chassis. The entire fish body will be heated and cooked quickly. After taking it out of the pot, quietly remove the chopsticks in the kitchen to avoid eating it.

Customers discover your tips.

3. When steaming slightly larger fish, you can also steam the fish standing up (like a fish swimming in the water).

At this time, you can use a 5 cm long green onion to open the fish belly to make the fish stand stably, and place two small ceramic bowls on both sides of the fish body to fix the fish body (no meat filling is placed in the fish belly).

At this time, you can also make three knives on each side of the fish body, and insert a piece of ginger into each slit.

After the fish is steamed, remove the small bowl before serving.